“Pegasus Bay Merlot Cabernet ages like clockwork”
- Matthew Jukes, 100 Most Iconic Wine Estates
Merlot Cabernet
This was a very balanced and even growing season without extremes. Mild spring weather resulted in early bud burst. There was good accumulation of summer heat and a long, dry autumn. As we did not harvest the fruit until May it had plenty of time to become physiologically ripe with a good balance of sugars, acid and tannins.
After picking, the fruit was put into stainless steel tanks and fermented using the techniques which have made Bordeaux red wines or Claret so famous. During fermentation, the raised vats were regularly drained by allowing the evolving wine to splash under the influence of gravity, into an open container to naturally aerate it. It was then sprayed back over the floating cap of grape skins to help keep them moist and healthy. When the fermentation stopped, the tanks were sealed and the mixture was allowed a period of post-fermentation maceration, the exact duration of which was determined by daily tasting. The wine was then separated from the grape remnants, and put into oak barriques.
When the winery warmed in the summer after harvest the wine underwent spontaneous secondary (malolactic) fermentation by the action of its own indigenous micro-organisms. It remained in the oak barriques for a total of 2 years. Over this time it received several rackings to help it clarify. The final assemblage was then made by carefully blending the multiple batches in exact proportion, according to taste. Numerous blind taste tests were carried out by our winemakers.
The wine has a deep, ruby colour. The merlot has provided purple plum flavours and a plump, fleshy, mid-palate structure. Cassis elements and a backbone of mouth-filling, ripe tannins come from the cabernet sauvignon. Small portions of cabernet franc and malbec donate an ethereal, lifted bouquet, the latter giving a whiff of rose petals, as well as filling out the structure and adding to its length. It is a big, dense, chewy wine, which expands in the mouth and has a lingering, spicy after-taste. While ready to drink on release it should become increasingly mellow and plump with careful cellaring and show a range of additional bottle-age complexities.
2013
“An impressive wine for the ball of succulent ripe plum-flavored fruit it dishes up amid succulently ripe tannins and fresh, earthy, background complexity. This has all-round appeal, casual or formal!”
- Nick Stock, jamesSuckling.com, US
“ … strong, vibrant blackcurrant, plum and spice flavours, finely integrated oak, ripe, supple tannins, and excellent depth, complexity and harmony.”
- Michael Copper, michaelcooper.co.nz, NZ
“ …. immensely appealing …. Excellent length"
- Winestate Magazine, AUS
“ … Lovely bouquet of fruit, mineral, concentration and charm … complex and intriguing … Great example from Canterbury”
- Cameron Douglas MS, camerondouglasms.blogspot.co.nz, NZ
2012
"…The nose is seamlessly melded and reveals fragrant spices, musk and a suggestion of camphor. Medium-full bodied, the palate is softly concentrated with integrated flavours ... good depth and the palate flows smoothly with satin-like tannins, and underlying acid vitality. ... long, complex….”
- Raymond Chan, raymondchanwinereviews.co.nz
2011
“Full-coloured, with fresh plum, spice and nutty oak flavours, showing excellent complexity and depth."
- Michael Cooper’s Buyers Guide, NZ
2010
“impressive complexity …” Good intensity of flavours…The oak is perfectly integrated and there’s a lovely round, supple texture in the mouth, giving superb structure and balance
- WineNZ magazine
100 best wines "Chewy, fleshy red with plum, dark berry chocolate/mocha and nutty oak flavours. Deliciously accessible red.”
- Bob Campbell MW - Taste magazine
2009
"Top Tip" “From an excellent vintage this is a bold and intense wine with aromas and flavours of dark plums, blackberries, cassis and blueberries. It has mealy style that makes it dense and long lasting.”
- TizWine.com, NZ
